Rice Free Classic Tabbouleh

Total time55 min

Prep time25 min

Cook time0 min

4.9

(8)

This bright, herby salad is built almost entirely around fresh parsley and mint, making it a naturally grain-light dish where the greens genuinely take center stage. Fine bulgur wheat — not rice — provides just enough body and chew to round out the texture without overwhelming the vibrant, lemony freshness. Ripe tomatoes are salted and drained before mixing, a small but smart step that keeps the whole salad from turning watery and dull. Warm spices like allspice and cinnamon weave through the dressing in a way that feels subtle but unmistakably aromatic, lifting the whole bowl. A short rest before serving lets the olive oil, lemon juice, and herbs settle into each other, so the flavors are far more cohesive than a quick toss would deliver. Scoop it up with crisp romaine leaves for a handheld bite that's as satisfying as it is fresh.

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Ingredients

4 servings

¼ cup fine bulgur wheat
3 tbsp fresh lemon juice, plus more to taste
¼ tsp fine salt, plus more to taste
2 medium ripe tomatoes (about 10 oz total), cored and finely diced
3 cups flat-leaf parsley leaves and tender stems, very finely chopped (from about 2 large bunches)
½ cup fresh mint leaves, very finely chopped
4 scallions (green and light green parts only), thinly sliced
3 tbsp extra-virgin olive oil
¼ tsp ground allspice
⅛ tsp ground cinnamon

For serving

romaine lettuce leaves, for scooping (optional)

Instructions

1
Place the bulgur in a fine-mesh strainer and rinse briefly under cold water. Transfer to a small bowl, pour over 1 tbsp of the lemon juice and a pinch of salt, and stir to combine. Let the bulgur soak at room temperature for 20–30 minutes, until the grains are just tender and have absorbed the liquid.
2
While the bulgur soaks, place the diced tomatoes in a large mixing bowl and season with a pinch of salt. Let them sit for 5 minutes, then tilt the bowl and spoon off any excess tomato liquid that has pooled.

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